Feijoada Cassava Flour & Brazilian Bean Stew

Welcome to the heart of Brazilian cuisine! If you're looking for truly comforting and authentic Brazilian dishes recipes, you've come to the right place. Today, we're diving deep into Feijoada, Brazil's national dish. More than just a meal, Feijoada is a celebration of flavors, history, and community, a dish often shared with loved ones on lazy weekend afternoons.
This isn't just any black bean stew; it's a rich, smoky, and deeply satisfying creation that tells a story of tradition and ingenuity. What makes it truly special, and a perfect answer to your search for recipes using cassava flour, is the subtle way this versatile ingredient can be incorporated to enhance its texture and flavor. Our recipe brings the vibrant essence of Brazil straight to your kitchen, offering a traditional take on this beloved classic that's perfect for both beginners eager to explore Brazilian cooking recipes and seasoned chefs looking to perfect their technique. Get ready to embark on a flavorful journey that will leave your taste buds singing!

Ingredients

• 1 lb (approx. 2 cups) dried black beans, soaked overnight
• 1 lb pork shoulder or beef stew meat, cut into 1-inch cubes (or a mix to your preference)
• 8 oz chorizo sausage, sliced into thick rounds
• 1 large onion, chopped
• 4-5 cloves garlic, minced
• 2-3 bay leaves
• 2 tablespoons olive oil
• 2-3 tablespoons cassava flour (tapioca flour), for thickening
• Salt and freshly ground black pepper to taste
• Optional: Fresh cilantro or parsley for garnish
• Optional: Cooked white rice, for serving

Directions

1. Prepare the Beans: After soaking your black beans overnight, drain them well. Place the soaked beans in a large pot with enough fresh water to cover them by about two inches. Add the bay leaves and a pinch of salt. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the beans are tender but not mushy. Drain the beans, reserving the cooking liquid. Remove and discard the bay leaves.
2. Cook the Meats: While the beans are simmering, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork shoulder (or beef) and brown it on all sides. Remove the browned meat and set aside. Next, add the sliced chorizo sausage to the same pot and cook until slightly crispy and it has rendered some of its fat. Remove the chorizo and set aside with the other meat.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot, scraping up any browned bits from the bottom. Cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Simmer and Combine: Return all the cooked meats (pork/beef and chorizo) to the pot with the onions and garlic. Add the cooked black beans and about 3-4 cups of the reserved bean cooking liquid. If you don't have enough liquid, you can use water or vegetable broth. Bring the mixture to a gentle simmer. Cover and cook for at least 60 minutes (or longer, up to 2 hours), stirring occasionally, allowing all the flavors to meld beautifully and the meats to become fork-tender.
5. Thicken with Cassava Flour: In a small bowl, whisk the cassava flour with a few tablespoons of cold water or some of the hot bean liquid to create a smooth slurry. Slowly stir this slurry into the simmering Feijoada. Continue to cook for another 5-10 minutes, stirring constantly, until the stew has thickened slightly to your desired consistency. Cassava flour provides a lovely, subtle thickening without making the stew heavy.
6. Season and Serve: Taste the Feijoada and adjust seasoning with salt and freshly ground black pepper as needed. Remember that chorizo can be quite salty, so season carefully. Ladle the hot Feijoada into bowls. Traditionally, it's served with white rice and often garnished with fresh cilantro or parsley. Enjoy your authentic Brazilian feast!